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EnglishIngredients:
Directions:
- Pork shoulder butt 1/2 lbs
- Red bell pepper 1 piece
- Yellow bell pepper 1 piece
- Green bell pepper 1 piece
- Red onion 1 piece
- Pineapple 1/4 cup
- Corn oil1-2 cups
- Garlic salt 1 tsp
- Soy sauce 1 tbsp
- Egg 1 piece
- Flour 2 tbsp
- Cornstarch 4 tbsp
- Ketchup 3 tbsp
- Brown sugar 3 tbsp
- Vinegar 2 tbsp
- Salt 1/4 tsp
- Water 2 tbsp
- Cut the pork into 1/4 to 1/2 inch pieces, slicing both parallel and perpendicular to the grain. Mix with garlic salt and soy sauce, massaging for 1 minute. Crack and beat the egg, mix with the pork for 30 seconds. Let the pork marinate while preparing the other ingredients.
- Cut bell peppers, red onions, and pineapple into bite-sized pieces.
- Make the sauce by mixing ketchup, brown sugar, vinegar, cornstarch, salt, and water until smooth.
- Coat the pork with flour, massaging for 1-2 minutes. Add cornstarch to a plate and coat the pork pieces.
- Heat oil in a wok to 300-350°F (149-176°C). Fry the pork for 7-8 minutes until browned. For a second fry, heat the oil to 400°F (204°C) and fry for 1-2 minutes. When the pork has cooked, drain on paper towel and set aside.
- Stir-fry the vegetables for 30 seconds, then add the pineapple and cook for another 30 seconds. Remove from the wok. Reduce the sauce in the wok for 1-2 minutes.
- Add everything back into the wok, toss with the sauce for 1-2 minutes. Serve immediately for crunchiness!
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